Steamed Buttered Potatoes Recipe
Simple Steamed Buttered Potatoes tossed in rich butter and finished with fresh chives are an easy, flavorful side for any weeknight meal.
Ingredients
- 3 pounds baby potatoes, red or yellow
- 4 tablespoons unsalted butter
- 2 tablespoons thinly sliced fresh chives, optional
- salt and pepper to taste
Instructions
- Add water to a large pot just until it reaches the bottom of the steamer basket, then bring to a boil over medium-to-medium-high heat.
- Optional: peel just the center of the potatoes. The tops and bottoms should still have the peelings on them.
- Place the potatoes in the steamer basket, cover with the lid, and cook for 20 to 25 minutes, or until the potatoes are tender.
- While they are cooking, add the butter to a large frying pan over low heat. Swirl the butter around in a circular motion to melt it and keep it emulsified.
- When the potatoes are done, add them to the pan, season with salt and pepper, and fold the potatoes into the emulsified butter. Garnish with optional chives.
Notes
Perfectly steamed potatoes need the right texture. After 20 to 25 minutes of steaming, my potatoes were firm on the outside and fluffy on the inside. I check for doneness by inserting a fork into one of the potatoes around the 20-minute mark. If it glides in with very little resistance and doesn't fall apart, the potatoes are done steaming.
Even-sized potatoes: Choose potatoes that are close in size for more even steaming.
Steam in stock: Sometimes, when I want more flavor, I’ll steam the potatoes in boiling vegetable stock instead of water.
Swirl the butter: Keep the pan with the melted butter constantly moving, or else those milk solids will separate, burn, and ruin the emulsion.
Toss in herb butter: An easy way to take this already outstanding potato side dish to the next level is to toss the potatoes in herb and garlic butter instead of plain butter.
Make-Ahead: I try to serve these potatoes as soon as they’re tossed in the butter to keep them fluffy. If needed, keep the buttered potatoes in the covered skillet on low heat for up to 30 minutes. Then, re-toss them right before serving.
How to Store: The butter-glazed potatoes can be covered and refrigerated for 4 days.
How to Reheat: Gently pan-fry leftover potatoes in a covered skillet over low-medium heat with a little more butter until warmed through.
Nutrition
Calories: 242kcalCarbohydrates: 40gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 15mgPotassium: 960mgFiber: 5gSugar: 2gVitamin A: 281IUVitamin C: 45mgCalcium: 30mgIron: 2mg